Tzatziki will always remind me of Greece, it was where I first had my first taste of the dip and instantly fell in love – both the dip and the country. It had the winning formula, which I realised after googling for the recipe, of all the things I love – yoghurt, cucumber and garlic.
When I came back from the trip, I told myself I would attempt to recreate it. That was three years ago.
Three years later, I still craved for the dip but refused to pay a hefty price for it. Especially not after googling for the recipe, I didn’t think it was that difficult.
And I was right not to. It was ridiculously easy, even though I may have been a bit over-zealous in adding the garlic, more than the recipe called for. The end product was so good, and so versatile.
I ate it with my salad, wraps, and even by itself with raw carrots as a dip. But my breath after each time was so bad, vampires would definitely be a mile away from me!
And that was my taste of Greece again, simple and healthy.
- 1/2 cucumber, peeled
- 2 cups Greek yoghurt
- 4 cloves garlic, chopped
- 1 1/2 tbsp fresh lemon juice
- Pinch of salt
- Pinch of pepper
- Dice the peeled cucumbers, and get rid of excess juice with clean paper towel to ensure mixture will not be too watery.
- Combine the cucumbers, yoghurt, garlic, lemon juice, salt and pepper in a bowl. Mix well.
- Refrigerate for at least an hour before serving.